Pea & Pasta Salad

I like pasta salad as much as the next girl, but if it were up to me, it would have more cheese in it.

But really, if it were up to me, everything would have more cheese in it.

So last weekend, when I hosted my first ever toddler birthday party, I decided to do something about that — and invented a new pasta salad recipe.

It’s pretty simple.

You know, because I just made it up.

Here’s what you need:

A package of cheese tortellini — the fancy fresh pasta kind in the refrigerated section at the grocery store.
A bag of tri-colored pasta — I used rotini, because that’s what they had.
A bottle of Italian dressing (or whatever variation you like)
Some grated parmesan cheese
A bag of frozen peas
salt and pepper to taste 

Cook the tortellini and strain — toss in a large bowl with about a third of the dressing, so you don’t end up with a giant sticky mound of tortellini. Cook the rotini, strain, and add to the tortellini (and add more dressing if things are sticking). Sprinkle with as much parmesan as you want.

Now — I made this the night before the party, so I cooked the peas in the microwave — just enough to defrost them, drained off all the water, salted them a wee bit, and tossed them in. After it sat overnight, they weren’t as green or as crisp as I would have liked — so I’d recommend adding them right before serving.

Toss everything together, top it off with a little more parmesan, and try not to eat it all before your guests arrive.

 

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